Ingredients checklist
Use our checklist to tick off each ingredient.
1 egg (or 1/2 mashed large banana for a vegan option)
25ml milk of your choice
40g Oat Pantry Lemon Drizzle Porridge (blended into a flour)
1/2 tsp baking powder
A sprinkle of frozen raspberries
A drizzle of yoghurt of your choice
Method
01.
Preheat your oven to 180°C (350°F).
02.
In a medium bowl, whisk together the egg (or mashed banana) and milk until well combined. Add the blended Lemon Drizzle Porridge and baking powder to the wet ingredients. Stir until you get a smooth batter. You can let it sit for a moment to thicken slightly but it will be a slightly runny consistency anyway.
03.
Pour the batter into a small, greased oven-safe bowl or ramekin. Sprinkle the frozen raspberries evenly on top of the uncooked mixture.
04.
Bake in the preheated oven or air fryer for about 20 minutes (we’d recommend covering with some tin foil for 15 mins and without for 5 mins at the end), or until the pancake is set and a toothpick inserted into the center comes out clean.
05.
Once the pancake bowl is baked, remove it from the oven and let it cool slightly. Drizzle with yoghurt just before serving.
Tips & Notes
Enjoy your delicious and nutritious pancake bowl straight away warm or store in the fridge and reheat the next morning as a great meal prep option.
The Result
Core ingredient
Lemon Drizzle Porridge 400g
View product
Ingredients checklist
Use our checklist to tick off each ingredient.
1 egg (or 1/2 mashed large banana for a vegan option)
25ml milk of your choice
40g Oat Pantry Lemon Drizzle Porridge (blended into a flour)
1/2 tsp baking powder
A sprinkle of frozen raspberries
A drizzle of yoghurt of your choice
